Rhubarb in the Glass – Three Easter Drinks You Have to Try
There is something special about the moment rhubarb stalks appear in the garden. Strong, red, and a little fierce – as if they're saying: spring is here, and it's not waiting for you. For years I threw rhubarb straight into the pot for strawberry jam and pie, but a few seasons ago I discovered it belongs just as much in a shaker as in a saucepan.
Rhubarb is tart, fresh, and has a mild bitterness that makes it a dream ingredient in everything from lemonade to cocktails. It's versatile, it's Norwegian, and it's at its very best when Easter comes knocking. So here are the three drinks you didn't know you were missing – and that are going to steal the show at the Easter cabin.
A Little on Working with Rhubarb
Fresh rhubarb is used either raw or as a simple syrup. Rhubarb syrup is easy to make, and this is where the magic begins:
Rhubarb Syrup
Ingredients
- 300 g fresh rhubarb
- 2 dl water
- 2 dl sugar
Method
- Cut the rhubarb into pieces of about 2–3 cm.
- Bring the water and sugar to a boil in a saucepan until the sugar has dissolved.
- Add the rhubarb and let it simmer for 10 minutes.
- Strain through a fine-mesh sieve and press out the liquid.
- Cool and store in a clean bottle in the refrigerator.
The syrup keeps well for a week, and it's good in everything. You can make this the evening before and have it ready in the fridge.
Drink 1: Rhubarb Lemonade – Non-Alcoholic and Irresistible
The first drink is for those who want something truly great without alcohol. Nothing half-hearted – this is a drink that holds its own.
The secret here is the combination of rhubarb syrup, fresh ginger, and a little sparkling water. If you want an extra little kick, you can also mix in Tundra Rabarbra & Bringebær Tonic – a Norwegian tonic that amplifies the rhubarb character without overpowering it. It has a nice balance between sweet and tart, with subtle berry notes that lift the whole drink.
Rhubarb Lemonade
Ingredients
- 4 cl freshly squeezed lemon juice
- 3 cl rhubarb syrup
- 1 tsp grated ginger (or a little more, taste as you go)
- 10–12 cl sparkling water or Tundra Rabarbra & Bringebær Tonic
- Ice
Method
- Add the lemon juice, rhubarb syrup, and grated ginger to a tall glass filled with ice.
- Stir well for 15–20 seconds.
- Top up with sparkling water – or Tundra Rabarbra & Bringebær Tonic for even more depth.
- Stir gently one more time.
- Garnish with a thinly sliced piece of raw rhubarb along the rim of the glass, and a small sprig of mint if you like.
Want a little more sweetness? Use half honey and half sugar in the syrup. It gives a rounder, more floral character.
Drink 2: Aquavit & Rhubarb Sour
Now we're talking. The combination of aquavit and rhubarb is like someone finally telling you that the two were made for each other, and you wonder why nobody said so before.
The caraway-fresh aquavit and the tart rhubarb balance each other in a way that is both classic and playful. I like to use a relatively light and clean aquavit here, so the rhubarb gets to shine. Risør Skjærgårdsakevitt works perfectly – it's mild, with hints of caraway and citrus, and at 38% it doesn't take over the whole glass. It lets the rhubarb tell the story while it sits discreetly in the background, nodding approvingly.
This drink follows a classic sour structure, but with a Nordic twist. The egg white is optional, but I strongly recommend it – it gives a silky-smooth texture and a beautiful foam layer that elevates the whole experience.
Aquavit & Rhubarb Sour
Ingredients
- 5 cl aquavit (e.g. Risør Skjærgårdsakevitt)
- 3 cl rhubarb syrup
- 2 cl freshly squeezed lemon juice
- 1 egg white (optional, but recommended)
- Ice
Method
- Add all the ingredients to a shaker without ice and shake vigorously for 15 seconds (dry shake). This emulsifies the egg white.
- Add ice and shake again for 10–15 seconds until the shaker is ice cold.
- Strain into a rocks glass with a large ice cube, or a cocktail glass without ice.
- Let the foam settle on top for a few seconds.
- Garnish with three drops of Angostura bitters on the foam, or a small piece of rhubarb.
No egg white? Use 2 cl aquafaba – the liquid from a can of chickpeas. Works just as well, I promise.
Drink 3: Rhubarb Spritz – Spring's Aperitif
Finally: the aperitif drink. The one that comes out while someone is shaking charcoal and someone else is setting out the cheese dip platter. Light, sparkling, and with just enough acidity to wake the taste buds to life.
Here prosecco or cava is the base – your choice – but what really lifts it is setting the tart rhubarb syrup against bitter notes. A good trick is to use a little Campari or Aperol, but if you want to keep it lighter, rhubarb syrup + prosecco + a splash of tonic goes a long way.
This drink is perfect as a welcome drink, or as something to enjoy in the garden while the sun warms you and the daffodils are in bloom.
Rhubarb Spritz
Ingredients
- 3 cl rhubarb syrup
- 2 cl Aperol (or Campari for more bitterness)
- 8–10 cl prosecco or cava
- Splash tonic water (approx. 2 cl)
- Ice
Method
- Fill a large wine glass with plenty of ice.
- Pour in the rhubarb syrup and Aperol.
- Stir gently once.
- Top up with prosecco, and finish with a splash of tonic.
- Stir gently with a bar spoon – just one or two strokes.
- Garnish with a thin strip of rhubarb rolled around a cocktail pick, and a little orange peel if you like.
Want to serve this to a crowd? Make a rhubarb aperitif punch in a large jug with ice cubes – double all the quantities and pour it in. Then guests can help themselves.
A Little Bonus Thought
The wonderful thing about rhubarb is that it reminds us that the best ingredients aren't always exotic. They often grow right outside the kitchen door – literally. And that rhubarb syrup you make for the drinks? It's just as good on ice cream, in yoghurt, or poured over pancakes the next morning.
Easter is a time to drop your shoulders, enjoy good company, and let the glass do a little of the work. These three drinks are simple enough that you won't spend half the holiday in the kitchen, and good enough that people will ask for the recipe.
So next time you see those red stalks appear in the garden, don't just think pie. Think shaker. Think ice. Think Easter cosiness in a glass.
Happy Easter – and happy tinkering with rhubarb!
